Read On the Noodle Road: From Beijing to Rome, with Love and Pasta by Jen Lin-Liu Free Online


Ebook On the Noodle Road: From Beijing to Rome, with Love and Pasta by Jen Lin-Liu read! Book Title: On the Noodle Road: From Beijing to Rome, with Love and Pasta
ISBN: 159448726X
ISBN 13: 9781594487262
The author of the book: Jen Lin-Liu
Edition: Riverhead Books
Date of issue: July 25th 2013
Language: English
Format files: PDF
The size of the: 862 KB
City - Country: No data
Loaded: 2930 times
Reader ratings: 4.3

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A food writer travels the Silk Road, immersing herself in a moveable feast of foods and cultures and discovering some surprising truths about commitment, independence, and love.

Feasting her way through an Italian honeymoon, Jen Lin-Liu was struck by culinary echoes of the delicacies she ate and cooked back in China, where she’d lived for more than a decade. Who really invented the noodle? she wondered, like many before her. But also: How had food and culture moved along the Silk Road, the ancient trade route linking Asia to Europe—and what could still be felt of those long-ago migrations? With her new husband’s blessing, she set out to discover the connections, both historical and personal, eating a path through western China and on into Central Asia, Iran, Turkey, and across the Mediterranean.

The journey takes Lin-Liu into the private kitchens where the headscarves come off and women not only knead and simmer but also confess and confide. The thin rounds of dough stuffed with meat that are dumplings in Beijing evolve into manti in Turkey—their tiny size the measure of a bride’s worth—and end as tortellini in Italy. And as she stirs and samples, listening to the women talk about their lives and longings, Lin-Liu gains a new appreciation of her own marriage, learning to savor the sweetness of love freely chosen.


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Read information about the author

Ebook On the Noodle Road: From Beijing to Rome, with Love and Pasta read Online! Jen Lin-Liu is the author of Serve the People: A Stir-Fried Journey Through China and the founder of the cooking school Black Sesame Kitchen in Beijing. She was raised in southern California, graduated from Columbia University, and went to China in 2000 on a Fulbright fellowship. A food critic for Time Out Beijing and the coauthor of Frommer’s Beijing, she has also written for Newsweek, the New York Times, the Wall Street Journal, Saveur, and Food & Wine.


Reviews of the On the Noodle Road: From Beijing to Rome, with Love and Pasta


THOMAS

A book that has changed and continues to change my life for the better!

HARVEY

Not when you can say the book is better.

BROOKE

I really hated the book.

JAYDEN

Another one-time book, but it was interesting.

SUMMER

Black and White




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